Food trucks offer some of the best (and worst) American food out there — real stick to the ribs grab-and-go dining at a reasonable price. The better trucks are very successful and can even establish local trends.
I found it interesting that hotels are starting to partner with food trucks. Some allow local vendors on site; others, like the Four Seasons, have their own truck brand. The trucks are especially helpful to hotels to manage the appetites of large crowds because they offer expanded selection and sheer volume of food items. They can also offer a large assortment of ethnic and cultural foods hotel guests might not otherwise be able to get.
Besides enhancing the guest’s experience, hotels can make a tidy profit on these truck, either through direct ownership or with a commission from affiliates. It’s a way of capturing the “value” dining audience the more upscale places might not otherwise have access to.
More on this story at this link from HotelsManagement.net
